_Broiled Bluefish
*Souffle Potatoes, Austrian Style
Spinach
Radish Roses
Coffee Jelly, Whipped Cream
Sponge Cakes
Coffee_
_*Souffle Potatoes, Austrian Style_--Select 6 large even-sized
potatoes, wash and scrub them, and when dry bake them in hot oven
until done. Cut off small portion of skin and remove inside part while
hot. Rub this quickly through sieve into a basin, add 1 tablespoon
cream, 1 tablespoon Crisco, salt, pepper, nutmeg to taste, and work in
4 yolks of eggs.
Beat whites of eggs to stiff froth, and stir lightly into mixture.
Fill potato shells with this, and bake slowly for about 1/2 hour, or
long enough for mixture to rise, and surface of it to brown. If liked,
a little grated cheese can be incorporated with mixture and sprinkled
over top of potatoes just before baking second time.